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ina garten corn salad

Ina Garten Corn Salad

Caroline Sciberras
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Course Sides
Calories 634.7 kcal

Ingredients
  

  • Corn - 5 ears or 4 cups/700g corn kernels
  • Red onion - 1/2 cup small diced red onion
  • Cider vinegar - 3 tablespoons
  • Olive oil - 3 tablespoons
  • Salt - 1/2 teaspoon
  • Freshly ground black pepper - 1/2 teaspoon
  • Fresh basil leaves - 1/2 cup

Instructions
 

  • Remove the husks and silk of the corn cobs.
  • Boil the corn n a large pot of salted water for approximately 3 minutes, until the corn is no longer starchy.
  • Drain the corn and then immediately immerse it in a bowl filled with ice water. This will help preserve its vibrant color and stop the cooking process.
  • Set aside to cool down.
  • Cut the kernels off the cobs. Cut as close to the cob as possible to get the whole kernels.
  • Combine the corn kernels with the diced red onion, cider vinegar, olive oil, salt, and freshly ground black pepper.
  • Toss everything together to ensure the ingredients are well-mixed.
  • Garnish with fresh basil leaves on top of the corn mixture. The basil will add a delightful aroma and flavor to the salad.
  • Serve the corn salad chilled or at room temperature and enjoy the fresh and vibrant flavors!

Notes

  • To enhance the flavors, consider grilling the corn before cutting off the kernels.
  • For an extra kick, add a dash of hot sauce or a sprinkle of chili flakes.
  • Make sure the corn is fresh for the best taste and texture.
  • Adjust the amount of vinegar and olive oil to suit your personal preference.